Pumpkin Loaf

• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp.
• baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly
• grated nutmeg
• 1/4 tsp. allspice
• 1 tsp. ground cinnamon
• 3/4 stick unsalted butter, melted
• 1/2 cup firmly packed dark brown sugar
• 1
• cup granulated sugar
• 2 tsp. finely chopped orange zest
• 1 eggs, lightly
• beaten
• 1 1/2cup pumpkin puree
• For the glaze:
• 3/4 cup confectioners sugar
• 2 Tsp. minced fresh ginger
• just enough water to make thick glaze

1. Have all the ingredients at room temperature.
2. Position a
3. rack in the lower third of an oven and preheat to 350u0b0F. Grease a pumpkin
4. loaf pan.
5. To make the bread, over a sheet of waxed paper, sift
6. together the flour, baking powder, baking soda, salt, ginger, nutmeg,
7. allspice and cinnamon. Set aside.
8. In the bowl of an electric mixer
9. fitted with the flat beater, beat together the butter, brown sugar,
10. granulated sugar and orange zest on medium speed until well blended, about
11. 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2
12. to 3 minutes. Using a rubber spatula, fold in the flour mixture in two
13. additions just until smooth.
14. Pour the batter into the prepared pan and
15. bake until the top springs back when touched and a toothpick inserted into
16. the center comes out clean, about 55 minutes. Transfer the pan to a wire
17. rack and let cool for 15 minutes. Apply glaze

flour, baking powder, baking soda, salt, ground ginger, freshly, nutmeg, allspice, ground cinnamon, unsalted butter, brown sugar, sugar, orange zest, eggs, beaten, pumpkin puree, confectioners sugar, fresh ginger, just

Taken from www.epicurious.com/recipes/member/views/pumpkin-loaf-50081366 (may not work)